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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Nanotechnological Innovations for Dairy Products

    Applications from Farm to Fork
    • 1st Edition
    • Ravi Pandiselvam + 2 more
    • English
    Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

  • Marination

    A Novel Technology to Improve the Quality and Safety of Foods
    • 1st Edition
    • Ioannis Savvaidis + 1 more
    • English
    Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods.Composed of 12 chapters, the title covers marination types and its applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting the existing technologies to improve the quality of foods and to extend its shelf-life. The book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers. Marination and mathematical models combined with spectroscopic techniques is also presented in the book. Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.

  • Fundamentals of 3D Food Printing and Applications

    • 2nd Edition
    • Fernanda C. Godoi + 4 more
    • English
    Fundamentals of 3D Food Printing and Applications, Second Edition continues to be the most comprehensive reference offering a broad overview of 3D printing technology applied to food. This new edition outlines the emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs. Composed of 22 chapters, the book covers new trends and demands, such as changes in consumer preferences, new regulations, or new applications of 3D printing technology in the food industry. It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food. Besides covering the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing. Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout the chapters as well. Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.

  • Science and Technology of Fruit Wine Production

    • 2nd Edition
    • Maria R. Kosseva + 2 more
    • English
    Science and Technology of Fruit Wine Production builds and expands upon the knowledge of the first edition. This work comprehensively covers non-grape wines and updates on the most recent scientific developments in their production. In the past decade, fruit wines have shown great evolution in terms of the diversity and cultivation of fruits used, innovations in fermentation, techniques for flavor improvement, and new knowledge about the nutritional value of some of the components found in these beverages. All of these topics will be explored in Science and Technology of Fruit Wine Production. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wine will also be included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.

  • Nutritional Strategies, Predictive Models, and Sustainable Policies

    • 1st Edition
    • Sandeep K. Panda + 2 more
    • English
    Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

  • Active Food Packaging

    Principles, Technologies and Innovations
    • 1st Edition
    • Swarna Jaiswal + 2 more
    • English
    Active Food Packaging: Principles, Technologies and Innovations, a volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in active packaging for food products. This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. It also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology.With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

  • Sensory Analysis in the Development and Consumer Perception of Dairy Products

    • 1st Edition
    • Adriano Gomes da Cruz + 2 more
    • English
    Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditiona... methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.

  • Pulse Breeding, Processing, Functionality, and Products

    • 1st Edition
    • Fatma Boukid + 3 more
    • English
    Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protein contents when compared to most cereals. The book provides comprehensive coverage of a wide range of knowledge related to pulses, from breeding approaches and market landscapes to extraction and fractionization, post- treatments for improved ingredients, their nutritional and compositional qualities, advances in testing methods, and their potential industrial applications in food and pet food. With its inclusion of problems/solutions and issues-focused insights, the book's content is valuable for immediate application and for inspiring additional research. The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.

  • Building Resilient Water and Food Systems under Climate Change

    • 1st Edition
    • Thendiyath Roshni + 3 more
    • English
    Building Resilient Water and Food Systems Under Climate Change aims to help readers understand and implement strategies to build resilient communities that can ensure sustainable access to both food systems and water resources. The book examines the impact of climate change on food and water security and explores how communities can adapt to these challenges. It provides an in-depth analysis of climate change science, focusing on its effects on agriculture, water resources, and ecosystems. Additionally, the book showcases case studies of communities that have successfully employed resilience strategies by integrating traditional and local knowledge systems with modern techniques. Readers will find practical solutions for managing risks and building sustainable, climate-resilient systems. By combining theoretical insights with real-world examples, this comprehensive guide is designed for policymakers, researchers, and community leaders to effectively safeguard essential resources at both macro and micro levels in the face of climate change.

  • Food Industry 5.0

    Components, Opportunities, and Challenges
    • 1st Edition
    • Abdo Hassoun
    • English
    Food Industry 5.0: Components, Opportunities, and Challenges focuses on identifying potential enabling technologies that could be leveraged to shape the future of food in the coming years. Divided into three parts, the book introduces the concept of Food Industry 5.0, its foundations, and driving principles, focusing on its three main components, mainly human-centricity, resilience, and sustainability. The second part identifies enabling technologies of Food Industry 5.0 and their evolutionary trajectories from the ongoing Food Industry 4.0 technologies. Finally, the main challenges in adopting Industry 5.0 technologies and future research directions are presented.This book is an excellent resource that provides guidance and insightful perspectives to researchers, scholars, and students on the fundamentals of Industry 5.0 within agriculture and the food industry.

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